This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Place a thick layer of fruit in the bottom of a greased baking-dish and pour custard souffle or cottage pudding batter over it. Bake in a moderate oven (375°-400° F.) about thirty minutes. Any fresh or canned fruit that is not too juicy may be used, or dried fruit that has been soaked. Apricots, peaches and blackberries are particularly delicious.
Chopped almonds, if desired
Line a greased mold with the bread slices, dipped into or brushed with the melted butter. The slices should fit close together and may even overlap. Fill the center with the stewed apples and add chopped almonds if you wish. Cover the top with slices of the bread, buttered, and bake in a hot oven (400° F.) for thirty minutes. The bread should have the appearance of being sauted and should be well browned. Turn out on a platter and serve hot.
1/4 cup sugar
1/2 teaspoon salt
2 cups milk
1/2 teaspoon vanilla
3 eggs Stale bread
Add the sugar, salt and vanilla to the milk and stir in the eggs, well-beaten. Dip slices of stale bread into the mixture and line a quart baking-dish with it. Arrange layers of bread and sliced peaches to fill the dish. Pour any remaining liquid over the top. Set dish in a pan of hot water and bake in a slow oven (325°-350° F.) until firm (about 30 minutes). Serve hot with any sauce.
1/3 pound almond macaroons 1 pint milk 4 eggs
1/2 cup sugar 2 oranges
Soak the macaroons in the milk. Beat the eggs and add to them the sugar and the grated rind of one orange. Stir the mixture carefully into the macaroons and milk and add the juice of the oranges. Pour into a greased mold and set on a trivet in a kettle of boiling water. Simmer steadily for an hour. Serve hot with orange sauce.
2 cups tart apples, pared and cored, or other fruit Sugar
2 tablespoons water Nutmeg or cinnamon Baking-powder crust
Fill a greased baking-dish half full of the fruit, sprinkle with sugar and cinnamon or nutmeg, add the water to make a little juice and cover with a baking-powder biscuit crust. Bake in a hot oven (400°-450° F.) until the crust is thoroughly baked and the fruit tender. If the crust becomes too brown before it is cooked through, reduce the heat slightly after the first twenty minutes. A thick crust of this kind is more easily baked if a small opening is left in the middle. With a rolled crust a piece may be cut out with a tiny cookie cutter. If the crust is dropped from the spoon it may be placed around the edge of the dish so that there is a small opening in the center.
1 cup rice
3/4 cup sugar 1/2 cup raisins
1/2 teaspoon cinnamon 1/4 teaspoon salt 3 large apples 1/4 cup butter
Wash the rice and boil in salted water until soft. Drain. Add the egg-yolks, sugar, raisins, cinnamon and salt. Cut the apples in very small pieces and add to the rice. Beat the eggwhites stiff and fold into the mixture. Melt the fat in a baking-dish and stir half of it into the pudding mixture, spreading the rest over the inside of the dish. Pour the mixture into the baking-dish and bake in a moderate oven (375°-400° F.) about forty minutes. Serve hot.